• Proceedings of the Korean Society of Propulsion Engineers Conference
• /
• 2011.11a
• /
• pp.784-788
• /
• 2011

Wind tunnel test on 20" class propellers are carried out at KARI's low speed wind tunnel (LSWT). The test was done to select most efficient propeller for middle size electric propulsion UAV of KARI. The propellers are commercially available 20" class folding type propellers made of carbon fiber composite material. As the result, 21"${\times}$15.5" propeller was selected whose efficiency is 66% at cruise condition.

• Journal of Korea Technical Association of The Pulp and Paper Industry
• /
• v.45 no.5
• /
• pp.64-70
• /
• 2013

In this study, the effect of soxhlet extraction on dewaxing of the aged beeswax-treated paper was examined. To do this, soxhlet extraction of the aged beeswax-treated paper performed with different reflux conditions and then measured the dewaxing efficiency and change in the various properties such as tensile strength, folding endurance, color and brightness. Also, an artificial aging test was executed in order to investigate the effect of soxhlet extraction on the preservability of the dewaxed paper. As the result of FT-IR analysis, a peak area of CH and COOH group, which are main band of beeswax, was decreased or removed after soxhlet extraction. The decreasing rate of each peaks were increased depending on reflux time. After dewaxing, the physical property such as MIT type folding endurance and tensile strength was decreased. And $L^*$ value and brightness were increased while $a^*$ and $b^*$ value were decreased due to the remove of color compounds in beeswax. The more color deviation (${\Delta}E$) is expected with higher reflux times. As the result of artificial aging, preservability of two dewaxed papers except of DP_SE(C) sample was higher than that of untreated paper i.e. beeswax-treated paper.

• Educational Technology International
• /
• v.23 no.2
• /
• pp.157-181
• /
• 2022

Scale scores for cognitive domains have been used as an important indicator for both academic achievement and clinical diagnosis. For example, in education, Cognitive Abilities Test (CogAT) has been used to measure student's capability in academic learning. In a clinical setting, Cognitive Impairment Screening Test utilizes items measuring cognitive ability as a dementia screening test. We demonstrated a procedure of generating cognitive ability test items similar as in CogAT but the theory associated with the generation is totally different. When creating cognitive test items, we applied automatic item generation (AIG) that reduces errors in predictions of cognitive ability but attains higher reliability. We selected two cognitive ability test items, categorized as a time estimation item for measuring quantitative reasoning and a paper-folding item for measuring visualization. As CogAT has widely used as a cognitive measurement test, developing an AIG-based cognitive test items will greatly contribute to education field. Since CLASS is the only LMS including AIG technology, we used it for the AIG software to construct item models. The purpose of this study is to demonstrate the item generation process using AIG implemented within CLASS, along with proving quantitative and qualitative strengths of AIG. In result, we confirmed that more than 10,000 items could be made by a single item model in the quantitative aspect and the validity of items could be assured by the procedure based on ECD and AE in the qualitative aspect. This reliable item generation process based on item models would be the key of developing accurate cognitive measurement tests.

• Journal of the Korean Society of Food Culture
• /
• v.29 no.5
• /
• pp.421-427
• /
• 2014

This study was conducted to promote the utilization of fish paste added with green laver powder as a food product. The tested concentrations of green laver powder were 0, 3, 5, and 7%. The pH of the samples ranged from 6.71 to 6.90, and moisture content ranged from 70.03 to 70.57%. The L and a values of the samples decreased as the concentration of green laver powder increased and b value increased. Folding test in all test samples showed AA that mean good flexibility. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentration of green laver powder. However, gumminess and brittleness of the fish paste decreased upon addition of green laver powder. In the sensory evaluation, fish paste prepared with 5% green laver powder was preferred over other fish pastes. These results suggest that green laver powder can be applied to fish paste for the purpose of high quality and functionality.

• Journal of the East Asian Society of Dietary Life
• /
• v.24 no.6
• /
• pp.837-844
• /
• 2014

This study was conducted to promote the utilization of fish paste containing loquat leaf powder (LLP). The tested concentrations of LLP were 0, 3, 5 and 7%. The pH of samples ranged from 6.75 to 6.89, and moisture content ranged from 75.23 to 76.95%. The L values of samples decreased as the concentrations of LLP decreased, and a and b values increased. In the folding test, all test samples with AA showed good flexibility. In the texture meter test, hardness, strength, springiness, gumminess and chewiness increased according to increasing concentrations of LLP. In the sensory evaluation, fish paste prepared with 5% LLP was preferred over other fish pastes. These results suggest that LLP can be applied to fish paste for the purpose of high quality and functionality.

• Journal of the Korean Society of Food Culture
• /
• v.28 no.6
• /
• pp.657-663
• /
• 2013

This study analyzed fish paste containing Lagocephalus lunaris powder (LLP). The moisture, crude ash, crude protein, and crude lipid content of LLP were 6.21%, 1.03%, 74.50%, and 1.21% respectively. The tested concentrations of LLP were 0, 3, 5, and 7%. The pH of the samples ranged from 6.75 to 6.89, and moisture content ranged from 75.23% to 76.95%. The L values of the samples decreased as the concentrations of LLP decreased, and the a and b values increased. In addition, the folding test results in all test samples were "AA", indicating a good mean flexibility. In the texture meter test, the hardness, strength, springiness, gumminess, and chewiness increased according to increasing concentrations of LLP. In the sensory evaluation, the fish paste prepared with 5% LLP were preferred over other fish pastes. These results suggest that LLP can be applied to fish paste for substantially increasing its quality and functionality.

• Journal of the East Asian Society of Dietary Life
• /
• v.20 no.1
• /
• pp.103-112
• /
• 2010

This study was preformed to make high quality fish cake made with silver pomfret, which is one of the savory, soft and delicious fishes by adding wasabi powder (WP). WP as natural additives was added to the ratio of 0.6%, 1.2%, 1.8%, 2.4%, 3%, a color values, texture, folding test, sensory evaluation, peroxide value, TBA value, and viable cell count were analyzed. L and a value were decreased significantly by the increase of the ratio of WP. However, b value was increased. In the folding test to show the flexibility of fish cake, it was measured AA in the all samples. As the result of measuring texture, hardness was increased significantly by the addition of WP, cohesiveness was the highest in 1.8 WP and 0.6 WP, Springiness showed no significant difference among samples. However gumminess and chewiness of fish cake adding wasabi powder were significantly higher comparing with control group. In sensory evaluation, 1.8 WP had the best score in overall acceptability. Fish cakes had lower peroxide value, TBA value and viable cell count after frying compared to the one without WP. These results indicate that fish cake could be prepared by adding the WP for high quality and functionality. Consequently, wasabi can be applied as a food preservative or additive in fish cake.

• Journal of the East Asian Society of Dietary Life
• /
• v.17 no.1
• /
• pp.58-63
• /
• 2007

To develop a new type of surimi with added citrus fruits, we examined the colors, textural properties and sensory evaluations of surimi after production. In the folding test, all samples had good flexibility, which suggested that addition of citrus fruits did not influence the flexibility of surimi. The pH in surimi samples was, in increasing order: lemon(Citrus limon), citron(Citrus junos), tangerine(Citrus unshiu), cumquet(Fortunella japonica var. margarita), and control. The pHs of each citrus fruits and the surimi with added citrus fruits were similar. Lightness increased in the following order: lemon, cumquet, control, citron, and tangerine surimi. Redness was high in the following order: tangerine, cumquet, control, citron, and lemon surimi. Yellowness increased in the following order: tangerine, cumquet, citron, lemon, and control surimi. There were no significant differences between lemon and control surimi. The hardness of surimi was highest in lemon, followed by citron, tangerine, cumquet, and control surimi. Although control surimi was the lowest, there were no significant differences among the samples. In terms of springness, it increased in the following order: tangerine, citron, control, lemon, and cumquet, but there were no significant differences among the samples. In sensory evaluation, overall acceptability decreased in the following order: cumquet, tangerine, control, citron, and lemon. Surimi containing cumquet got the best score in colors, textural properties, and taste except flavor. All samples got positive results in sensory ova luations, except for textural properties and taste of lemon and citron. Here, we confirm that surimi can be made with added citrus fruits, although we should examine in detail the quantities of added lemon and citron in a later study.

• Journal of Life Science
• /
• v.13 no.4
• /
• pp.481-491
• /
• 2003

A squid meat has not been utilized for gel products because of its lower gel forming ability. The objectives of this study were as followed; 1) the optimum heating condition on squid meat paste products and 2) the optimum added level for jelly strength of squid meat paste products. Optimum heating conditions of squid meat kamaboko were as followed; setting (pre-heating) at 15$^{\circ}C$ or 55$^{\circ}C$ for 2 hours and heating at 90$^{\circ}C$ for 60 minutes. Effect for jelly strength of starch additives wheat starch, potato starch and com starch were examined. The jelly strength of heat induced gels differed from the levels of additives. In case of adding starch, potato starch was resulted in the superior jelly strength than the other starchs, wheat starch and corn starch, at any levels. Optimum concentration was 10%(w/w) at every additives. Folding test value was B at added 10% and this value was mean good product. Data of jumbo and flying squid meat paste products added potato starch, corn starch and wheat starch of 10% were shown below, jelly strengths were 858${\pm}$34∼1020${\pm}$37gㆍcm and 966${\pm}$33∼l148${\pm}$45gㆍcm and moisture contents were 72.43∼73.04% and 71.61∼72.78%, respectively. To adding edible agar and sea tangle, showed the highest jelly strength (edible agar>sea tangle, flying squid>jumbo squid) at added 0.5%(w/w) concentration.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.19 no.2
• /
• pp.653-659
• /
• 2018

High-rise buildings and complex facilities are a representative urban system for the masses, and it requires an increasing role of commodity and safety. Smoke and toxic gasses can cause accidents due to fire in these systems. The purpose of this study is to develop a fiber screen material for emergency evacuation passages that can be avoided quickly and safely in cases of disasters. The fiber screen material is applicable to folding devices for emergency evacuation passages. The material is different from general steel material in that it is lightweight with less burden during storage for a long time in a roll form in a folding device. It also has an excellent secondary function in that it is less affected by radiant heat. Three kinds of fiber screen materials were selected that have good flame retardancy and post-processing characteristics. A performance evaluation was performed by a heat shrinkage test, contact heat test, combustibility test, flame retardancy test, tensile strength test, and tear strength test. As a result, the lightweight fabric shows excellent performance through post-processing, and silicone resin coating can secure safety of the pizza by the fiber screen material performance and radiant heat. The optimum post-treatment conditions were evaluated by performing a burning test after coating two kinds of glass fibers and four types of flame-retardant silicone resins with different weight and thickness.